Spring White Moonlight Jinggu Tea

Brewing guidelines:

i) Gaiwan: 5-7 grams per time, the first several infusion is 90C degree or 190F for about 10 second then the subsequent on is about 15-20 seconds

White Moonlight Tea from Jinggu is a rare type of tea that does not fit into any of the six other types of tea. While many people would label it as white tea, this tea is different from white tea as well. Created by a Taiwanese farmer in 2003, this tea was formed with leaves from the big, white hair tea trees found only in Jinggu. They are distinguished by the silver tea hair in them. The fresh leaves are harvested but, unlike pu-erh tea, the leaves are withered in the moonlight till they are completely dry. Oxidation occurs internally as the leaves dry, which explains why the color of this tea and its fragrance are similar to that of black tea. The tea turns red after being infused repeatedly.

White Tipped Silver Needle, Bai Hao Yin Zhen

Brewing guidelines:

4-5 grams at a time; infuse at 85C (185F) for about 90 seconds; gradually increase steeping time for subsequent infusions.

Tea masters in Southern Fujian produce a beautiful artistic form of white tea. The Imperial Bai Hao Yin Zhen, also known as Silver Needle, is handpicked and dried gently in the sun. The best closed and down-covered buds are selected. Minimal processing results in a wide range of flavors and abundance of antioxidants. Because some 70,000 to 80,000 leaves are needed to make a kilogram of this white tea, it is rare and highly desirable.